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RECIPE
11 INGREDIENTS11 STEPS30MIN

Arancini Ham and Cheese

4.0
1 Ratings

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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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Arancini Ham and Cheese are deliciously plump stuffed saffron rice balls filled with ham, provolone, mozzarella and deep fried. Arancini are originally from Sicily and my version is simple to make and coated with fresh breadcrumbs making them extra crispy and simply exquisite.
30MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4
Onion , chopped
1/4 cup
Extra-Virgin Olive Oil
as needed
Vegetable Stock
to cook the rice
2 1/2 cups
1/2 cup
to taste
to taste
Provolone Cheese , cubed
as needed
Breadcrumbs
for breading
or Fresh or Store-Bought
as needed
Vegetable Oil
for frying

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Nutrition Per Serving

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CALORIES
790
FAT
40.2 g
PROTEIN
14.5 g
CARBS
98.3 g

Cooking Instructions

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Step 1
On a pot with some Extra-Virgin Olive Oil (4 tablespoon) add the Onion (1/4) and stir it into the oil. Leave it to become golden brown and add the Arborio Rice (500 gram).
Step 2
Toast the rice for a few minutes then add Vegetable Stock (as needed) until you cover the rice, and cook for about 15 minutes.
Step 3
When the risotto is ready, add the Butter (7 tablespoon) and Parmesan Cheese (to taste) and stir very very well until butter melts. Spread out the risotto on a wooden board or tray and let it cool down faster.
Step 4
Cut the Provolone Cheese (to taste) and Fresh Mozzarella Cheese Ball (to taste) into small cubes.
Step 5
Crack Egg (2) into a bowl and beat them well.
Step 6
Prepare the Breadcrumbs (as needed) by putting them into a bowl and put some water into another bowl leaving them side by side.
Step 7
Damp your hands in water and pick up a portion of the rice, flattening it slightly into your palm. Add a spoonful of ham, provolone and mozzarella in the middle and then more rice on top. Cup your hands around it making it into a ball and moving it around to make sure it is well rounded and that the ingredients in the centre are covered well.
Step 8
Once you have formed the balls, dip them one at a time into the egg, making sure you cover it all over and then drop it into the bowl of breadcrumbs, coating it well. Please note most Sicilians dip the arancini in a “pastella” which is a mix of water and flour and then pass them on the bread crumbs. If you don’t want to use eggs use the pastella to dip the arancini in. Using the eggs could be more expensive but in my opinion it tastes better.
Step 9
You can put the arancini balls into the Vegetable Oil (as needed) when it reaches a temperature of 150 degrees C (300 degrees F).
Step 10
Fry 1 or 2 arancini at a time (depending on the size of your pot/fryer) and they should sizzle as they cook. You should turn them slightly while they are frying to make sure they are cooking right through and the heat is distributed evenly.
Step 11
You can serve the balls on their own or with a drizzle of sugo on top, placing them side by side on a chopping board with a few basil leaves to add a splash of colour.

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Nutrition Per Serving
Calories
790
% Daily Value*
Fat
40.2 g
52%
Saturated Fat
16.0 g
80%
Trans Fat
0.0 g
--
Cholesterol
147.6 mg
49%
Carbohydrates
98.3 g
36%
Fiber
2.9 g
10%
Sugars
0.5 g
--
Protein
14.5 g
29%
Sodium
38.0 mg
2%
Vitamin D
0.5 µg
2%
Calcium
22.1 mg
2%
Iron
0.5 mg
3%
Potassium
53.6 mg
1%
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